Method for making butter



Patented Feb. 9, 1926.

PATENT OFFICE.

BARTOL PLISIC, OF WHITEHALL, MONTANA.

METHOD FOR MIAKING BUTTER.

N'o Drawing.

To all whom it may concern.

Be it known that I, BARTOL Pmslo, a citizen of the United States, residing at White'- hall, in the county of Jefferson and State of 6 Montana, have invented certain new and useful Improvements in Methods for Making Butter, of which the following, is a specification, reference being had to the accompanying drawings.

10 This invention relates to a method for making butter and it is an object of the invention to provide a method for this general purpose wherein the resultant product is oi? a character to remain good indefinitely in any climate. I

Another object of the invention is to provide a method of this general character wherein the liquid during the churning op eration is maintained at a relatively high temperature.

Furthern'iore it is an object of the invention to provide a method of this kind wherein after the liquid has been churned tor a predetermined period of time the butter then formed is skimmed off or separated and then heated to a boiling point after which it is chilled.

In my improved method the milk in its natural state or as just taken from a cow is 39 suitably heated until it reaches substantially 98 F. or blood heat. It is then churned in any desired manner and if upon'test the liquid is found to be unduly cool the desired temperature is restored by adding warm water of requisite temperature. The milk is churned until it has the appearance of white light cream then it is poured into a pan or kettle. The butter formed will read- Application filed Bipril 25, 1925. Serial No; 25,930.

ily float and is skimmed off. This butter atter being sprinkled with a little salt is 40 then placed in a suitable container and boiled untilit becomesa thin liquid like water whereupon it is then permitted to cool and put in a suitable receptacle and subected to a temperature of about 40.

My improved method of making butter can be en'iployed to particular advantage on small farms where there may be but a single cow. If after milking there is insufiicient milk from which to make the butter, such milk may be boiled until it rises and then permitted to cool. This is continued at successive milkings untiladesired supply is at hand for the churning operation. It preferred, after the boiling operation the cream may be skimmed oil or separated and set aside and the resultant milk used. It is to be understood, however, that when such cream is to be employed in the making of the butter the same will have mixed therewith a quantity of milk to restore the same to substantially the same condition as when taken from the cow.

I claim A method ofmaking butter consisting in raising the temperature of milk to substan tially blood heat and maintaining such term perature while subjecting the same to a churning operation until the milk is in the form of a white light cream then skimming oft the butter; then melting the butter into a liquid state, and then cooling the same.

In testimony whereof I hereunto ailix my signature.

BARTOL PLIQIC. 

